Snickerdoodles

Happy birthday to Derrick!  I wanted to make him a special dessert for his birthday.  He usually requests the brownies with white chocolate chips topped with powdered sugar (above).  I knew he loves Snickerdoodles, but I have never in my life made them.  I have been pinning different snickerdoodle recipes on Pinterest (they have all kinds - Caramel Snickerdoodles, even Snickerdoodle Brownies!) and decided to give these Mrs. Field's Snickerdoodles a try.  Derrick loved them!  I will have to make them a lot more often.  The key is not to overbake.  It did not make very many so I will probably double the recipe next time.

Ingredients (Double):

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

For rolling:

2 tablespoons sugar

1 teaspoon cinnamon

Cream together the butter and sugars with an electric mixer on high.  Add the egg and vanilla and beat until smooth.

In another bowl, combine the flour, slat, baking soda, and cream of tartar.

Pour the dry ingredients into the wet ingredients and mix well.

Preheat oven to 300 degrees while letting the dough rest for 30-60 minutes in the refrigerator.

In a small bowl, combine the sugar with the cinnamon for rolling.

Take about 2 1/2 tablespoons of the dough and roll into a ball.  Roll in the cinnamon/sugar mixture and place on ungreased cookie sheet.

Bake the cookies for 12-14 minutes and no more.  I did 10 minutes in the convection oven.  They may seem undercooked, but will continue to develop after they are removed from the oven.  They will be soft and chewy in the middle.